Pressure Cooker Farro ‘Risotto’ with Golden Beets and Feta

Faux Farro Risotto

Last summer, both N and I realized that not all beets are the same.  While we’re not fans of red beets (too sweet), their golden cousins are milder and just perfect for our fussy palates.

I recently discovered that the local supermarket sells organic golden beets for under $2 a bunch.  I’m not one to wax poetic about vegetables, but these are gorgeous specimens.  So much so that when they first caught my eye I bought them simply because they were so pretty.

I then had to figure out what to do with them.

So I broke out the pressure cooker, and came up with this super easy, super tasty faux risotto (Fisotto? Farro-sotto?).  Farro is my new favorite grain in the pressure cooker, as it comes out so much softer and creamier than on the stove top.  Throw in some of your aunt’s – OK, my aunt’s – homemade feta, and you’ve got a gourmet level dinner that takes very little effort.

Note: If you don’t have a pressure cooker (poor you), the beets and farro can be cooked on the stove top.

Farro-sotto with Golden Beets and Feta
Serves 4-6

One bunch organic golden beets, beet greens removed and set aside and beets washed and trimmed
1 cup dry farro
4 ½ cups water or broth
2 tbsp olive oil, divided
½ – ¾ cup feta cheese, crumbled
Salt & pepper, to taste

Beets: If cooking in pressure cooker, place beets in pressure cooker with a minimum of ½ cup water, and set the time and pressure according to manufacturer’s instructions.   If roasting, preheat oven to 350.  Wrap beets in foil. Bake for 45 minutes.  Once cooked, wait until cool and remove skin.  Grate beets and set aside (Can be done ahead of time).

Farro: If cooking in pressure cooker, place farro, water and 1 tbsp of olive oil in cooker, and set time and pressure according to manufacturer’s instructions.  (Note: I set farro at high pressure for 22 minutes and let the pressure release naturally for a softer consistency.  Your mileage may vary).

Wash, trim and chop the beet greens.  In a large pan over medium heat, add remaining olive oil.  Once heated through, add beet greens and sauté until wilted, 3-5 minutes.  Add grated beets, stir to coat a minute or two.  Add cooked farro and feta cheese; stir until cheese is melted through.  Season to taste and serve.

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